How to cook our valentine's Boxes
How to create your Valentine's Feast at home
Your Valentine's meal requires very little preparation. Rockfish Chef Director, Kirk, has recommended cooking methods, timings and serving suggestions. We've highlighted the handful of additional ingredients required to create the perfect meal.
For the Lobster:
Your lobster has been cooked by our Rockfish chefs as soon as it was landed and blast frozen to seal in the freshness and flavour.
Using a sharp knife, split the lobster in half starting with the tail, then the head. Use the back of the knife to crack the claws.
Plate your lobster on a sharing platter, with a couple of lemon wedges and a little fresh parsley. Serve your garlic mayonnaise on the side.
We recommend adding a fresh salad (salad leaves, finely sliced red onion, cucumber - dressed in olive oil, lemon and sea salt) and some crusty bread.
For the Turbot
Pre-heat your oven to 220 degrees celsius.
Drizzle 2 tbsp of olive oil and a pinch of sea salt into a roasting tray. Add the turbot, drizzle a further 2 tbsp of olive oil and another pinch of salt, then massage into the fish.
Put in the oven and cook for 10-12 minutes. Meanwhile gently melt your garlic butter in a small saucepan over a low heat.
When your fish is cooked, gently peel off the skin, add some additional chopped fresh parsley (optional) to your garlic butter, then simply plate up and pour over the garlic butter.
Kirk recommends serving with a side of spinach (cook gently in a pan with a pinch of salt and a squeeze of lemon) and minted new potatoes (boil and drain your potatoes, add a pinch of salt, olive oil and chopped fresh mint, toss and serve)
For the Dover Sole
Add olive oil and a pinch of salt to a roasting tray. Place the Dover Sole on the tray and drizzle olive oil and salt - ensure the fish is coated before placing under the grill at 220 degrees celsius for 8-9 minutes (check at 5 minutes and baste with the olive oil).
Gently melt your garlic butter in a small saucepan over a low heat. Once your Dover sole is cooked, plate up, pour over the garlic butter and add a sprig of fresh parsley.
Kirk recommends serving with fresh green beans (cook in boiling water, then drain and add to a pan with a little olive oil, finely diced onion and chopped fresh rosemary) and minted new potatoes (boil and drain your potatoes, add a pinch of salt, olive oil and chopped fresh mint, toss and serve).
How to create your Valentine's Feast at home
Your Valentine's meal requires very little preparation. Rockfish Chef Director, Kirk, has recommended cooking methods, timings and serving suggestions. We've highlighted the handful of additional ingredients required to create the perfect meal.
For the Lobster:
Your lobster has been cooked by our Rockfish chefs as soon as it was landed and blast frozen to seal in the freshness and flavour.
Using a sharp knife, split the lobster in half starting with the tail, then the head. Use the back of the knife to crack the claws.
Plate your lobster on a sharing platter, with a couple of lemon wedges and a little fresh parsley. Serve your garlic mayonnaise on the side.
We recommend adding a fresh salad (salad leaves, finely sliced red onion, cucumber - dressed in olive oil, lemon and sea salt) and some crusty bread.
For the Turbot
Pre-heat your oven to 220 degrees celsius.
Drizzle 2 tbsp of olive oil and a pinch of sea salt into a roasting tray. Add the turbot, drizzle a further 2 tbsp of olive oil and another pinch of salt, then massage into the fish.
Put in the oven and cook for 10-12 minutes. Meanwhile gently melt your garlic butter in a small saucepan over a low heat.
When your fish is cooked, gently peel off the skin, add some additional chopped fresh parsley (optional) to your garlic butter, then simply plate up and pour over the garlic butter.
Kirk recommends serving with a side of spinach (cook gently in a pan with a pinch of salt and a squeeze of lemon) and minted new potatoes (boil and drain your potatoes, add a pinch of salt, olive oil and chopped fresh mint, toss and serve)
For the Dover Sole
Add olive oil and a pinch of salt to a roasting tray. Place the Dover Sole on the tray and drizzle olive oil and salt - ensure the fish is coated before placing under the grill at 220 degrees celsius for 8-9 minutes (check at 5 minutes and baste with the olive oil).
Gently melt your garlic butter in a small saucepan over a low heat. Once your Dover sole is cooked, plate up, pour over the garlic butter and add a sprig of fresh parsley.
Kirk recommends serving with fresh green beans (cook in boiling water, then drain and add to a pan with a little olive oil, finely diced onion and chopped fresh rosemary) and minted new potatoes (boil and drain your potatoes, add a pinch of salt, olive oil and chopped fresh mint, toss and serve).
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